Ever have your tomato sauce taste "tinny" or have that metallic taste to it? Yeah, we so understand. This is what happens when you cook tomato-based sauces in aluminum or any reactive metal pan/pot. Sometimes, even copper will have this effect. To fix that taste, however, add a dash or two of Balsamic vinegar. Other than… Continue reading Cooking Tips #6
Frying things – bread *just* before putting it into the oil, otherwise the breading will become gummy instead of crisp.
Salting the water allows you to season the noodles beforehand because once they are boiled it's too late to season them. And here you thought it was to keep them from sticking together or the like. Not so. To do that, use oil.
Butter for crisper cookies; margarine for softer cookies.
Today's cooking tip involves something I mentioned in last Friday's Jinxie's Kitchen post - pasta! Instead of rinsing pasta, coat the noodles with some of the sauce you've prepared. The reason we don't rinse the pasta is because the sauce will stick to it better. Basically, rinsing takes the starch off the pasta, which… Continue reading Cooking Tips #2
I've decided to add "cooking tips" to the blog for you. It dawned on me last night, after Unca T gave me a cooking tip while I made red clam sauce for him and the fam at g-ma's house, that this might be needed too. They will be short posts, just a quick note… Continue reading Cooking Tips #1